BAKED STUFFED CLAMS

BAKED STUFFED CLAMS image

Yield 4 people as appetizer

Number Of Ingredients 10

3 tablespoon mild olive oil
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1/4 cups fresh flat-leaf (Italian) parsley, leaves only, chopped
1 cup toasted breadcrumbs (See in the notes section below)
6 tablespoons unsalted butter, at room temperature
2 dozen hard-shell clams, shucked and chopped, shells and liquid reserved
Salt and freshly ground black pepper
Tabasco sauce
Lemon wedges

Steps:

Preheat the broiler to high with the rack in the upper third of the oven. Heat the olive oil in a medium-sized skillet set over moderate heat. Add the onion and cook, stirring frequently, until it is wilted and golden. Add the garlic and cook for another 4 to 5 minutes without allowing the garlic to brown. Place the onion, garlic, and any pan drippings in a medium-sized bowl. Stir in the parsley and breadcrumbs. Add the soft butter and, using a fork or your fingers, blend the ingredients together to form a soft paste. Mix in the clams and their liquid. Add salt, pepper, and Tabasco sauce to taste. If the mixture is too soft to hold together, add a bit more of the breadcrumbs. Distribute the stuffing among the clamshells, pressing down lightly with your fingers to secure it. Place the clams on a heavy-duty baking sheet and broil for 5 minutes, or until the stuffing is golden brown. Serve hot with lemon wedges.